Labongo latika

petukbong

Nov 1

Hello readers

The first thing that attracts me to this dessert is the beautiful name. Labongo means clove. This dish is a deep fried parcel made of pastry with a filling of khoya kheer and dessicated coconut, dipped in syrup. The dish gets its name from the unique way of sealing the parcels with cloves.

So let's get started

Labongo Latika

Things you will need

Flour : 300gms
Ghee or clarified butter: 30 gms
Khoya kheer or milk solids : 200 gms
Dessicated coconut: 100 gm
Powdered sugar: 75 gm
Sugar : 200 gm
Cloves : 8-10
Green Cardamom: 6-8
Oil for deep frying
Salt

How I made it,

Take flour and in a large bowl , pour in the ghee. Rub the flour gently with hand till it resembles wet sand
Add salt
Add in 100 mL of water and knead well to form a soft dough. Keep it covered for 30 mins
Mix khoya , dessicated coconut, powdered sugar, crushed cardamom 2-3 and cloves 2-3 together to make the filling.
Heat , 200 gm's of sugar with 100 mL of water to make a syrup , and add 2 whole cardamom and clove
Make small parcels of dough with a tbsp full filling. And seal them with cloves. The recipe will make 18-20
Deep fry them in hot oil till medium brown and transfer directly to the syrup ( kept on lowest heat ) and cover.
Serve after 2-3 hours .

Do try this recipe out .

With love

Petuk bong